Quiche with Root Vegetables – Fustini's Oils & Vinegars

Ingredients

• 1/2 pound phyllo dough (if frozen, thawed)
• 1/2 cup, plus 2 tablespoons Fustini's Sage and Wild Mushroom olive oil
• 1 pound root vegetables (carrots, parsnips and sweet potatoes), peeled and halved or diced
• 1 leek, sliced
• 8 eggs
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 1 cup gruyere cheese, grated
• 1 teaspoon salt 1/2 teaspoon cracked black pepper